skillet baked eggs with goat cheese and grape tomatoes

by jenna on May 9, 2011

Howdy, friends! I’m still in Georgia and sucking down all too much sweet tea. It’s glorious.

What I bring to you today is, hands down, the most delicious egg dish I’ve ever tasted. Not only are these eggs ridiculously tasty, but they only take five minutes to make. As in…you should make them right now. You won’t be sorry!

If you’re like me, you don’t got no ramekins.

Currently in my cupboard, I have three Rudy’s barbecue cups, four Bonne Maman jam jars, two plastic cups from Target and some random plates from the thrift store. I don’t have time for ramekins! They’re way too small for my liking.

So instead of baking these eggs in the traditional ramekin, I make do with what I got—-a cast iron skillet.

Basically, you sizzle some butter and cream in your skillet then pour in the eggs and top with goat cheese and tomatoes. It’s pretty awesome and will send your tastebuds into overdrive. I like to call meals like this “brlundinner” pronounced berrrrrluuuundinner, which obviously means it’s a mix of breakfast, lunch and dinner. Duh.

When you bake the eggs, the yolks still remain semi-soft but are definitely not runny. The hefty sprinkle of goat cheese just puts everything over the edge and literally makes me curl my toes in excitement. You could also add some fresh herbs or swap the cheese out for feta or cheddar, although I personally don’t know why anyone would do such a thing.

Carefully crack eggs into a small bowl, being extra careful not to break the yolks! Set aside.

Add butter and cream to a cast iron skillet and place in oven for two to three minutes, or until butter has melted completely. Remove from the oven (don’t forget to use a hot pad!!) and quickly pour in the eggs. Top eggs with goat cheese, grape tomatoes, salt and pepper and broil for an additional five minutes.

Even if the yolks still seem pretty runny, take skillet out—they will carry-over cook and you don’t want to over bake your yolks!

I need help getting skillets and pots and pans- you make such great looking recipes and have such good technique but I imagine the tools are so important- are there bare-bones staples I should stock my fist kitchen with?

Oh my gosh, you are brilliant- this looks so simple and yet SO amazing!!! Sadly, we are still without cheese for 9 weeks, but never fear- this will make its way onto the Food Hound table for sure! We are BIIIIG goat cheese fans! I do have fancy schmancy ramekins but I like using the skillet better

Just tried it, serving it over quinoa since I can’t eat wheat. The only thing: The egg whites are a little runny for my taste, and to get them firm enough by baking, the yolks got a bit too done. Any suggestions?

Ahh how I love your posts! NO IDEA how I missed this one! But I did – sadly, and now I’m so happy to find it! Definitely making this on Sat morning.. Eggs, goat cheese, cherry tomatoes.. maybe a little bacon yummm!! Can’t wait! Thanks for the awesome photos! Love them!